Roasted Pepper and Goat Cheese Spinach Salad|
This is my current favorite salad of the moment. Forget about the rest of dinner, just a bowl of this salad - sometimes with grilled chicken or shrimp or even just chickpeas added makes for a fantastic dinner or lunch. We use Salad Seasoning from Sabbathday Lake Shaker Village in this recipe and in many of our other salad recipes. It is easily the best herb blend for salads that we have ever found. It is a fantastic mixture of basil, marigold, marjoram, onion, oregano, parsley, tarragon, and thyme. The salad is still great with your favorite mixture of dried or fresh spices - or even just marjoram, basil, oregano, or tarragon.
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon crumbled dried mixed herbs
Freshly ground black pepper
6 ounces washed and torn spinach leaves
2 chopped roasted red bell peppers
1 small minced red or sweet onion
1 cup homemade or storebought herbed croutons
1 cup crumbled goat cheese
Whisk together the olive oil, lemon juice, herbs, salt, and pepper and set aside. The dressing can be made up to three days in advance and refrigerated in an airtight container. Toss together the spinach, peppers, and onion. The salad can be tossed up to four hours in advance before serving. Immediately before serving toss the salad with the dressing. Add the croutons and goat cheese and serve.
Makes 4 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes